Modified from Taste of Home
1 1/2 cups orange juice
1/4 cup soy sauce
4 garlic cloves, minced
1 tsp ground ginger
1/2 tsp salt
1/4 tsp pepper
2 boneless, skinless chicken breasts halves (6 oz each)
1 tbsp butter
1 cup rice [they used instant rice here, I don't keep the stuff in the house, so I used regular rice]
1 cup frozen broccoli, thawed
In a bowl, combine first six ingredients. Pour half into a plastic storage container and add the chicken. Turn to coat and then refrigerate overnight to marinate. Cover and refrigerate the remaining marinade separately.
Cook rice in reserved marinade (about 1 cup, but do measure as rice is a bit picky) and enough water to make 2 cups of liquid (you can also use chicken broth here if you want instead of water - the recipe originally had the instant rice cooking under the browned chicken and so you would get a little extra chicken broth flavor that way, but you can substitute that flavor by using chicken broth if you desire). Drain and discard marinade from chicken. In a small skillet, brown chicken in butter for 2-3 minutes on each side. Put browned chicken in a greased 8 inch square baking dish and cover and bake at 350 for 15 minutes (this where you'd bake the instant rice). Top with broccoli; cover and bake 10-15 minutes more or until chicken juices are clear. Serve over rice.
Makes 2 servings.